More is more. More is better.
There are some times in life when less is more. Like with Justin Bieber. But generally speaking, I err on the side of more.
Let’s think about white chocolate and macadamia cookies, sure, that’s good. But now let’s think about white chocolate and macadamia and coconut AND oat cookies? Better.
You know what I don’t get? The four Ingredients or less phenomenon. I get especially mad when one of those ingredients is a jar of korma sauce. That’s not an ingredient. That’s a jar of korma sauce.
It’s not that I think simplicity is bad. Home cooking is good cooking. (My the view is nice from up here on my soap box.) The books annoy me because I like to put A LOT of ingredients in. And I don’t like it when people actively encourage others to put less in.
So when a girlfriend gave me her mum’s recipe for white chocolate and macadamia cookie with LOTS of stuff in. I knew it was going on the blog.
Waiting to be cooked.
125 grams butter, softened
1 cup brown sugar
2 teaspoons vanilla
1 cup plain flour
1/2 cup SR flour
1 cup macadamia nuts (about 100 grams), chopped
1 cup coconut
3/4 cups oats
1 cup (200 grams) white chocolate chips
- Preheat your oven to 200C, line a couple of baking trays with baking paper.
- Cream the butter and sugar with electric beaters in a large bowl. Or, soften the butter in the microwave (on defrost!) then beat them together by hand with a whisk if you don’t have beaters. Mix in the vanilla essence and gradually add the egg, beating well.
- Add both types of flour, your chopped macadamias, coconut, oats and chocolate chips. Fold in to the batter until well combined. You’re not really in danger of over mixing them, so make sure you get all those flour pockets out. The mixture will look quite crumbly.
- Roll into balls, then squish them in your hand or with a fork when they’re on the tray. These cookies don’t spread so you need to help them out during this phase.
- Bake for 10 minutes, turning the tray around half way through. They’re done when the bottom of them is just turning brown. They’re nice soft, so don’t overcook. Cool on a wire rack.
Makes: 30 cookies
Healthy? 170 calories a cookie.
Gluten free? No, I haven’t tried with this recipe.
Storage: In an airtight container. Then take them to work and win friends.
Source: My friend’s mum.
These are the best dunking biscuits in the world. This recipe makes them just like the ones you get from the packet. But fresher. And it makes your whole kitchen smells like ginger bread men.
This is the required number of ginger nuts for a tea party of one.
60 grams butter, softened
1 ½ cups caster sugar
1/4 cup treacle (maple syrup works well too)
1/3 cup golden syrup
2 cups plain flour
1 teaspoon baking powder
1 tablespoon ginger
1. Preheat oven to 200 C. Combine the butter and caster sugar.
2. Mix in the egg, treacle and golden syrup.
3. Add the flour, baking soda and ginger and mix well.
4. Place neatly heaped teaspoons of the mixture on a tray lined with baking paper. I tend to roll them in to balls. Leave plenty of room for them to expand.
5. Press down the balls a bit with the back of floured wooden spoon.
Bake for 12 minutes or until well browned. Leave to cool on a rack. Makes about 40.
Healthy? About 80 calories a cookie.
Gluten free? No. I haven’t tried to adapt this one, not sure if they’d bind.
Storage? In an airtight container. If not airtight the moisture makes them soften and go chewy.
Do: Try these with red wine. It’s amazingly good. If you only take one thing away from this blog, you must try that.
I love making these as a gift for people. In lieu of the traditional bottle of wine or box of chocolates, filling up a tin with these is lovely. This weekend just gone I made them to thank some friends for having us in Gloucester. BUT, then they made flapjacks and had homemade marmalade for us to take home! The English countryside sure does food well.
But I digress, these cookies are great, here’s the recipe…
125 grams butter
1 cup soft brown sugar
1 teaspoon of vanilla essence
1 egg, lightly beaten
1 tablespoon milk
1 3/4 cups plain flour
1 teaspoon baking powder
250 grams (1 1/2 cups) dark chocolate chips
- Preheat your oven to 180C, line a couple of baking trays with baking paper.
- Cream the butter and sugar with electric beaters in a large bowl. I’ve done it by hand with a whisk if you don’t have beaters.
- Mix in the vanilla essence and gradually add the egg, beating well. Stir in the milk.
- Add the flour and baking powder and fold in to the batter.
- Stir in the dark chocolate chips. You’re not really in danger of over mixing them, so make sure you get all those flour pockets out.
- Roll into balls, or drop level tablespoons of the cookie mixture onto the baking tray, leaving about 4cm between each cookie. Then lightly press each one with a floured fork. Makes ’em look all professional like.
- Bake for 10-15 minutes, turning the tray around half way through. They’re done when the bottom of them is just turning brown. They’re nice soft, so don’t overcook.
- Cool on a wire rack. Makes 30.
Healthy? I often switch out the butter for olive oil margarine for those watching cholesterol. About 100 calories per cookie if you make 30.
Gluten free? No, they’ll crumble if you try and adapt them. There will be GF cookies to come though.
Storage: In an airtight container. I doubt they’ll last longer than they keep.